System and method using specialized computers and software for creating wine and music pairings

ABSTRACT

A system, method, specialized computers, and software for improving wine consumption experience is disclosed. In some configurations, descriptors for wine and or music may be determined. Wine and music profiles may be generated. Wine-music pairs may be created in certain configurations. In some configurations, a user may use certain configurations to select a particular wine, have his or her mobile device play a song matched to that wine.

CROSS REFERENCE

This application claim the benefit of U.S. provisional application61/707,588 filed Sep. 28, 2012, incorporated by reference in itsentirety.

FIELD OF THE INVENTION

The present invention relates to the field of pairing wine and musicselections, and more particularly to a system and method usingspecialized software programs, that matches wines and music based oncharacteristics of each stored in a particularized database.

BACKGROUND OF THE INVENTION

There has been a long practice of pairing wine with food, but onlyrecently has it been recognized that wine and music, if properlymatched, may also enhance one another. In selecting both and wine andmusic, consumers often turn to well-known reviews for suggestions. Withrespect to wine, these reviews often include tasting descriptors andsometimes a wine score. These wine reviewers perform a valuable serviceto wine consumers, who often use the reviews and associated scores tomake reasoned decisions as to whether or not they would enjoy the wine.However, there are many wine consumers that simply do not and cannotrelate to the way that wine is described in most traditional winereviews. Indeed, some have ridiculed the descriptors used by winereviewers as being out of touch with how many folks perceive wine.

With respect to music, there has been a recent trend towards makingcustomized playlists and suggesting new or related songs to a listenerbased on previous song, artist, or album selections and purchases. Forexample, the Apple's iTunes® Genius feature automatically generates aplaylist of songs from the user's library which are similar to auser-selected song while the iTunes Sidebar recommends additional musicselections for purchase from the iTunes Store based on selections a usermakes within their music library.

Entities like Echo Nest have built databases and programs capable ofcategorizing music based at least in part characteristics such as tempo,tone, range, melody, harmony, rhythm and dynamics. After determiningwhich songs a user already enjoys listening to, these databases andprograms are able to predict additional songs that a user may enjoy bysearching the database for songs with similar characteristics.Additionally, there has been a rise in popularity of Internet radiostations such as Pandora, which use algorithms to suggest songs that auser may enjoy based on the user's pre-selected “stations” of music orother artistic favorites. These trends allow music listeners to createcustomized music listening experiences, tailored to their own specifictastes and preferences.

Although others have observed some general associations between wine andmusic, the prior art has not created a comprehensive system ormethodology of characterizing wines or music using one another'sdescriptors, much less matching wines with music based on each'scharacteristics. At most, the prior art has sparingly used general musicreferences when describing a wine, such as “a symphony of tastes” or“high notes” and “low notes”. For example, no one has attempted todescribe wine in a manner akin to a traditional wine tasting note usingmusical terminology to convey the expressions of the wine to thepotential wine consumer.

A comprehensive database and matching system and method based on musicalterminology and wine descriptors has not yet been utilized to pair wineand music selections, or suggest wine or music purchases. According tosome embodiments, the present invention allows for the creation of acomprehensive database that may be used to match both wine and music bydetermining relationships based on a common (as between wine and music)musical or wine descriptor terminology. In addition, some embodiments ofthe present invention provide a method for using user preferences,previous purchases, and the stored characteristics of both wine andmusic to provide music selections, wine selections, and wine/musicpairings that are tailored to a user's specific tastes.

SUMMARY OF THE INVENTION

Music is considered by some to be a universal language, one that can beused to provide descriptors of both wine and music. Wine consumers mayprovide musical descriptors of wine when explaining various tastes andtextures of a wine. In some cases, music-based wine descriptors areeasier for lay wine consumers to understand that conventional winedescriptors.

In one configuration a user may identify a bottle or type of wine thatthey would like matched with music using a database identifier, such asa number. For example, a mobile device may be used to scan a bottle ofwine, and a software program running on the mobile device may determinea number from the scan, and may transmit that number to a database(either on a server or the mobile device.) Using the number as anidentifier for the wine, the software program can determine a song thathas a high match quality index (i.e. the wine and song are paired well).Having a relatively high match quality index as compared to a randompairing of a wine and song may indicate that a statistically significantamount of people would select a particular as matching well with thewine being consumed as compared to random songs. Having a measured highmatch quality index may indicate the match analyzer 110 has determinedthat the wine and song have descriptor values that match better than theaverage match quality index for that wine and random song. In someconfigurations the database of songs will be limited to the songs on themobile device, but in other cases it can be a large commercial library(like Pandora.) In the latter case, when the software program 10receives the numeric identifier for the wine (Wine Id), it determines amatching song (one with a high match quality index) and directs aninternet radio application 38 (like Slacker or Pandora) to play songssimilar to the matching song. In some configurations, the softwareprogram may direct the user to an option to purchase the music from anonline music store. Some configurations may be used in a restaurant,wherein the wines are presented on a mobile device to the diner (or thediner uses his or her own device and logs into the restaurant's menu.)The diner may select from a menu of wines to order, and in makingselection through the software program, the software program instructs amusic player at the diner's table to play songs pair with the diner'swine selection.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1A illustrates components a system selecting a song associated witha wine selection.

FIG. 1B illustrates a mobile device comprising a database configured tostore wine and music selections.

FIG. 2 illustrates a software program comprising a commander module andwine profiler and song profiler.

FIG. 3 is a schematic of the song and wine profiler, question wizard,database, etc.

FIG. 4 illustrates music and wine profiles.

FIG. 5 is a schematic comprising the wine music analyzer and matchanalyzer.

FIG. 6 is a schematic comprising the pairing module.

FIG. 7 is a schematic comprising the song selector and similarityengine, inter alia.

FIG. 8 is a process flow of scanning a wine bottle and listening to apaired song on an internet radio app.

FIG. 9 is a schematic comprising the wine descriptor converter.

FIG. 10 illustrates scanning a code on a wine bottle.

FIG. 11 illustrates a process of ordering wine and listening to pairedmusic at a table.

FIGS. 12-16 illustrate results from a case study of people pairing wineand music.

DETAILED DESCRIPTION OF THE INVENTION

A method, software, specialized machine, and/or system configured todetermine, store, aggregate, anonymize, and/or analyze descriptors andrelationship of wine and music is disclosed. As shown in FIG. 1A, asoftware program 10 is provided that may be configured to create and/orstore wine and music pairings. The software program 10 may be stored ontangible computer readable storage media (CRM) 2, and may be executed bya processor 3 on the client, server 1, or a standalone device. Adatabase 25 for storing music and wine descriptors, values, and pairingsmay be stored on the server 1 or on a data server 31. The softwareprogram 10 may be configured so that it runs on a client and servertopology (e.g. a plurality of iPhones communicating with a cloud poweredby a plurality of servers.) As shown in FIG. 1B, the software program 10may also be configured so that it runs primarily on the mobile device 4.The mobile device 4 may comprise a display 6. As an example, in thestandalone configuration, the mobile device 4 may comprise a database 25for storing wine and music descriptors and wine-music pairings. In theclient-server configuration, the server may comprise the database 25.The database may also be stored on an independent server that receivesdatabase queries (e.g. SQL requests), processes them, and returns avalue.

Wine and music collectively have hundreds of words used to describetheir particular features, characteristics and nuances. In thisapplication, the terminology used to describe wine, music, and otheritems are called descriptors. Wine and music have some descriptors incommon. “Complex” for example can be used to describe a wine that has anumber of flavor components and also in music “complex” describes musicin which a number of musical instruments are playing simultaneously.Some descriptors are unique to wine or music. For example, “creamy” hasan understood meaning for the texture of wine, but does have much of adefinition in music. Wine may also be thought of as having a continuum,including a beginning, middle and end. Similarly, music can be thoughtof as having a distinct beginning, middle and end. Wine and music canboth be described in terms corresponding to where the wine or musicplaces on a scale of high to low depth (lighter fruit such as strawberrymay be associated with higher musical notes while deeper fruit such asblackberry may be associated with lower musical notes). Music and winesalso have tones for example. The taste of wine and feel of wine in themouth can be thought to have a flow and rhythm, similar to the flow andrhythm in music. In some configurations, the structure, taste, body andother sensory aspects of wine may translated into descriptors used formusic.

As shown in FIG. 1A, the software program 10 (as stored on tangiblecomputer readable media such as a memory chip or hard drive) maycomprise a user interface 5, and link and analyze a database 25 ofstored descriptors for wine and music, and determine which song from thedatabase is most similar to a wine, or vice versa. Selecting a highlyranked song (one that scores high on a match quality index 99 generatedby a wine-music analyzer 80, see FIG. 5) may provide an improvedexperience in consuming the wine and/or listening to the music.

The musical descriptors may include features related to melody, harmony,rhythm and dynamics. Attributes for the descriptor melody may includerange, shape, and movement within the broader melody descriptor. Themelody descriptor may also include information as to whether it isconjunct or disjunct. Harmony may be classified as consonant ordissonant. Within the descriptor category of rhythm, sub-categoriesrelated to syncopation or accent may be included. In addition to these,musical descriptors such as pitch and tone color may be included. Forexample, tone color is another term used in connection with analyzingmusic. A trumpet may be distinguished from a flute even when each isplaying the same note at the same dynamic level because each has adifferent tone color, or timbre. Tone color is described by words likebright, dark, brilliant, mellow and rich. These same terms used todescribe tones are also often used in describing wine, and the matchanalyzer of the present invention may be configured to determine wineand music selections with the same tone color descriptors as part of itswine-music pairing process.

As shown in FIGS. 2, 3, and 4, the software program 10 may comprise acommander module 17 configured to direct different modules to generateand send queries to the database, determine pairings of music and wine,and/or analyze match quality index of a wine and music. In oneconfiguration, the commander module 17 may direct a wine profiler 50and/or a song profiler 55 to generate descriptors for wine and musicprofiles. The wine profiler 50 may determine wine descriptors 24 for abottle of wine to generate a wine profile 60, and may scour or scrubinformation from one or more wine review websites 26. The song profiler55 may analyze a song 57, determine one or more music descriptors 23 forthe song to create a song profile 65, and/or extract data from songreview websites 29. Both the wine profile 60 and song profile 65 maycomprise a plurality of descriptors 20, and profiles may be stored inthe database 25. Each descriptor may comprise a plurality of attributes21, and each attribute 21 may comprise a value 22. The descriptor 20itself may comprise values 22. Each profile may comprise an ID, forexample the wine profile 60 may comprise a wine ID 61, and the songprofile 65 may comprise a song ID 66.

The values for the descriptors 40 may be determined through building ina question wizard 70 into the software program 10 to ask users to selectvalues 22 for particular descriptors and attributes 21 of the wine he orshe is drinking or music he or she is listening to. The profilesgenerators may receive these values and store them as a part ofcomposite values for those descriptors 20 and attributes 21. Forexample, the question wizard 70 may be configured to ask one hundredusers to rate on a scale of one to ten the depth of the same bottle ofwine. The wine profiler 50 may be configured to determine an averagefrom these ratings and store the average as a composite rating.

Values for descriptors 20 and attributes 21 may also be stored directlyin database during the programming of the machine or computer runningprogram. The software program may be configured to start with pre-storedvalues for some or all of the descriptors and allow user feedback tomodify the pre-stored values.

In some configurations, software program may comprise a music analyzer84 to determine values 22 for music descriptors and attributes. (Themusic analyzer and the wine analyzer may be a component of thewine-music analyzer 80.) Some music descriptors may be easier todetermine via software analysis such as tempo and scale as compared todescriptors like brilliance and color (which generally involve a morehuman/subjective analysis.) The software program may utilize regressiontechniques to determine values for these subjective descriptors based ona sample set. For example, the software program 10 may instruct thequestion wizard 70 to ask three hundred users to identify the color of asong. The music analyzer 84 may review the results to determine whetherusers picked a particular color with higher frequency. The musicanalyzer 84 can repeat this test with several other songs to determinewhich colors users pick. Once a sample set is created, the musicanalyzer 84 can determine whether other descriptors (not color) can beused to determine a song's color based on the sample set.

As shown in FIG. 5, the software program 10 may similarly comprise awine analyzer 84. In some configurations the wine analyzer 84 may beconfigured to search for and determine descriptors of wine on theinternet websites that have wine reviews. The wine analyzer 84 (or thewine profiler 50) may obtain wine descriptors from the website. If thewine analyzer 84 is only able to obtain descriptors such as year,producer, grape varietal, it may extrapolate from these obtaineddescriptors other descriptors not available on the website. Moreover,the wine analyzer 84 may be configured to instruct the question wizard70 to ask users to provide values 22 for these less commonly availabledescriptors. The wine analyzer 84 may be configured to determinepatterns in the less commonly available descriptor values based on thevalues of more commonly available descriptors. If a pattern isrecognized, the wine analyzer 84 may be configured to provide estimatesfor these descriptor values, and instruct the wine profiler 50 to modifythem as the question wizard 70 receives responses. Once the wineanalyzer 84 determines the descriptors (including wine values 76 andsong values 78), it may store them in database 25.

The database 25 may be stored on a server at a host computer, or may bestored locally on a memory in a user device or in a mobile application.When stored locally, the database may be downloaded onto a local storagemedium located in a laptop, PC, smartphone, tablet, or other computingdevice. The software program 10 may be executed from any of thesedevices as well. When stored on a server, users may access the databasethrough wired or wireless communication methods over a network. Forexample, the database 25 may be accessible through a webpage accessibleover the internet. Additionally, the database 25 may be accessed througha mobile application run on a user's smartphone, tablet, laptop,computer, TV, PDA, or other mobile device (collectively “mobiledevices”).

The music analyzer 87 may categorize and group songs according tosimilarity based on known and detailed music criteria. The musicanalyzer 87 then finds songs that the user may like based on similarityof structure, tonality, rhythm, and other musical descriptors sharedbetween both the wine and music entries in the database. Once the songsare selected, the song selector 30 may receive an exemplary wine (e.g. abottle of 2009 Mondavi Reserve Cabernet Sauvignon) and determine songpairings in virtually any musical genre such as classic rock,alternative rock, punk, country, blues, hip-hop/rap, R&B, reggae, jazz,classical, song or artist. These pairings may be further broken downinto other more narrow categories.

In FIG. 6, the commander module 17 may also direct a pairing module 90to pair a particular wine with a particular song (called a wine-songpair). One wine may be paired with multiple songs, and multiple winesmay be paired with the same song (e.g. one to one, one to many, many toone, and many to many pairings are possible.) A wine-music pair 92 mayhave a match quality index 99 that may be expressed as a percent. Ahigher percent may indicate a better match. The match quality index 99may be determined by a match analyzer 110 configured to analyzedescriptors and attribute values for a particular song and particularwine to form a wine-song pair. In some configurations, the pairingmodule 90 may be configured to receive a wine-music pair informationdirectly from a user either manually or through a batch upload (e.g.uploading a spreadsheet of matches.) Wine pairing or matching can bemade subjectively without storing any descriptors and then stored as apre-filled match. As shown in FIG. 4, the database may allow a user tostore song notes 27 and wine notes 28 for each wine-music pairing. Thecommander module 17 may store the wine-music pair 92 in the electronicdatabase.

The database 25 itself may be configured in a variety of ways, but oneexample storage mechanism would be the following charts.

TABLE 1 Wine Wine Id Name Wine Details Wine Descriptors 01115 SpecificWine A Table 2 Table 3 01116 Specific Wine B Table 2 Table 3 01117Specific Wine C Table 2 Table 3Table 1 uses Wine Id as the primary key and uses a relational databasemodel to store Wine Details and Wine Descriptors. The pairing module 90may need to determine the wine details and wine descriptor in orderdetermine a wine-song pairing. Thus, the pairing module may direct aquery tool 72 to collect this information. The query tool 72 maygenerate a query to be received by a data retriever 74. For example, thequery may be get.Winedetails(01115) or getWinedetails(01115). When theprimary key is received (and alternatives not relying on a primary keyare possible), the data retriever 74 would open the WineDetailstable—Table 2.

TABLE 2 Wine Details Wine Geographic Grape Id Winemaker Winery area TypeYears . . . Descriptor X 01115 Person A Vineyard A Walla Pinot Noir VeryWalla Full Valley Oregon 01116 Person B Vineyard B Tuscany, 80% Some-Italy Sangiovese what 20% Full MerlotTable 3 illustrates an example of some of the wine descriptors. In someconfigurations Table 2 and Table 3 may be merged into a single table.

TABLE 3 Wine Descriptors Wine Id Descriptor A Attribute Value DescriptorB Attribute Value . . . Descriptor X 01115 Color Red #800000 StructureTight- 7 Flabby 01116 Color Red #700000 Structure Tight- 3 FlabbyAttached in the IDS submitted contemporaneously herewith arepublications explaining elements of wine descriptors and musicdescriptors. The publications and website printouts listed as Non-PatentLiterature items 12-30 in the IDS submitted contemporaneously herewithare incorporated by reference in their entirety.Attached at the end of the disclosure are a series of spreadsheets.Spreadsheet 1 provides a list of 174 wine descriptors that are listed onWikipedia. Spreadsheet 2 provides a list of 15 music descriptors. If onewere to use all 174 wine descriptors and 15 music descriptors, the musicanalyzer 87 relationship would be as shown in Spreadsheet 3. Researchfrom the inventor has shown that the descriptors shown in Spreadsheet 4provide examples of information about the wine and music that is usefulto determine a wine-music paring. Moreover, the inventor has alsodetermined that the descriptors in Spreadsheet 5 provide examples ofinformation about the music that is useful to determine a wine-musicparing. Spreadsheet 6 illustrates the intersect between the winedescriptors 24 and music descriptors 23. The match analyzer 110 may beconfigured to analyze the values for the descriptors and determine amatch quality index 99 as shown in Spreadsheet 7. Spreadsheet 7 alsoshows some exemplary values for the descriptors and an exemplary matchquality index.

In FIG. 7, the match quality indices between wines and songs will beprefilled. In such configurations, the commander module 17 may direct asong selector 30 to select a song from a subset of the songs that hasthe highest match quality index for that wine. The subset of songs maybe a copy of the songs on a user's computer or mobile device, a usersupplied or denoted list, a shared library of songs, or a roster ofsongs in a subscription service (such as Pandora radio or Slackerradio). The software program may comprise a library determining module120 in order to determine the songs in the memory or storage media ofthe mobile device. The software program on the mobile device maycomprise instructions to send a filtering instruction to the server 1,so that the server filters the song profiles in the database to processonly songs in the memory or storage media of the mobile device. In someconfigurations the software program 10 may offer the user an option tobuy songs that have a higher match quality index than the ones in theuser's subset. Songs may be purchased through internet suppliers likeiTunes and Amazon (song seller module 37.) Some configurations of thesoftware device will comprise an app caller 115 configured to call aninternet radio application 38 (like Shoutcast, Napster, Musicmatch,Slacker, Pandora, etc.) and instruct that application to play thespecified song and/or similar songs.

According to some embodiments, the matching may be done by analyzing theprofile entry of a selected wine or song, and then searching forcorresponding wine or song entries that have profile entries containingat least one descriptor found in the profile entry of the selected wineor song. The matching program may rank the determined matched pairingsbased on the number of shared characteristics within the profileentries.

According to some embodiments, the match analyzer 110 may be similar toknown programs, such as those used by EchoNest and Pandora which createsearchable databases and use algorithms to determine matching or relatedentries within the database. The match analyzer 110 may analyze thedigital format of a song, and may automatically determine certaincharacteristics of the song from this analysis for inclusion within thedatabase profiles. The software program may comprise a similarity engine35 used to determine wine or songs that have similar characteristics toother wines and songs. The engine may be used to substitute a songdetermined to have the highest match in the event the user does not likethat particular song, is not able to purchase or obtain the song, orsimply desires to hear a different song. Moreover, the similarity engine35 may be configured to make predictions for wines based on wine detailslike: winemakers, wine producers, vineyards, geographic wine regions,grape varietals and year. The similarity engine 35 may be configured tomake similarity predictions for music based on music artists, songs,albums, and genre. FIG. 9 illustrates a configuration in which thesoftware program 10 uses a Wine descriptor converter 40 to convertstandard wine reviews into musical descriptor terminology for use in thedatabase and matching program. Alternatively, it may be optimal tocombine traditional wine tasting descriptors with musical descriptors.This allows consumers who are tasting wines that were the subject ofstandard wine reviews to learn which types of conventional tasting notedescriptors match to music that the wine consumer may like. For example,a user may access the software program 10 via a web page or anapplication running on a smartphone or other device. The user may uploador input the standard wine review, and the wine descriptor converter 41may match standard wine descriptors with corresponding musicaldescriptors and store them into the database. In order to perform thismatching, the program may search for standard descriptors stored withinthe database in connection with other wines, and generate a list ofcorresponding musical descriptors from the musical descriptors of theother wines found. Some configurations may provide the user with a setof personal wine descriptors to use as part of a user profile. The usermay then input his or her own matches between standard wine descriptorsand musical terminology, which are used by the program in convertingfuture wine reviews into musical descriptors for use in the database.

In an exemplary process, the software program 10 may analyze variouswines and songs to determine descriptors. The match analyzer 110 mayutilize these descriptors to determine wine-music pairs. Some wine-musicpairs 92 may be determined manually to serve as a basis for furtheranalysis by the software program 10. In other cases, all or most of thewine-music pairings can be manually created. This may be useful in arestaurant or particular retail setting where this a limited wine menuand music library.

Some configurations may include music tasting notes 28 for each wine,and such tasting notes may comprise musical wine descriptors 41,traditional wine descriptors, or a combination thereof. The wine-musicpair 92 may be stored in the server 1. In a configuration employing awine descriptor converter 40, the database 25 may be populated withmusical descriptors that correspond to standard wine descriptors foundin existing wine reviews. The existing wine reviews (from third partywebsites for example) may be stored into the database 25 by the wineprofiler 50. The wine descriptor converter 40 may update the third partyreviews to include the determined musical descriptors. Traditional winetasting notes may be entered into the database, either by the individualusers or by a host controlling the database at the server. Theprocessor(s) in the server 1 may execute the software program, and inturn the wine descriptor converter 40 to update the database entrieswith music based wine terminology. The output communication interface 11may transmit the results to a user as an email, text or SMS message,update to a webpage, message within a mobile application, update withina program executed by a computing device and displayed to the user on avisual display, or other form of electronic communication.Alternatively, the output can consist of the paired song or songs.

As seen in FIG. 10, a wine bottle 12 may have a symbol 13 (oralphanumeric code) printed on the label 14 (other containers such asboxes may be used to store the wine.) The code may be used by thesoftware program to determine the wine ID 61 for selecting anappropriate wine-song pair based on the wine ID or alphanumeric code. Auser may access a webpage hosted by a web server 15 through the mobiledevice 4. The software program 10 may provide the user with a searchtool 42 for confirming or entering in the type of wine. The database 25may be hosted by the server 1, or the database 25 may reside on aseparate computer/server. The mobile device 4 may be configured totransmit the information about the selected wine to the server 1. Theserver 1 may be configured to receive information about the wine bottle12 within the database. The software program 10 may then determine aplurality of wine-music pairings having a high match quality index 99.Then server 1 may be configured to send the plurality of pairings backto the user in a response. The mobile device 4 may then play the songs,present an options of songs to purchase, retrieve the songs from aninternet radio or music source, and/or store the list of pairings forfuture reference. The wine bottle 12 may have a bar code, QR code,image, label or symbol 13 which a user either scans or photographs witha mobile device 4 including a scanner/camera 7. The mobile device 4 thentransmits the information obtained to the server 1, which searches thedatabase 25 to find the particular wine bottle 12. Upon finding thebottle, the song selector 30 executed by the server 1 searches formusical selections determined by the matcher analyzer 110 determined toenhance the taste of that particular wine bottle 12. The server 1 maytransmit the results from the match analyzer 110 to the mobile device 4of the user. These results may include links or selectable options forthe user to play or purchase the matched songs. Additionally, the server1 may be in communication with a music program on the mobile device 4.

The barcode, QR code, image, label or symbol 13 may be presented to aconsumer in a media advertisement, such as a print ad with a code numberor scannable barcode or icon, a radio ad mentioning a numeric code, or atelevision or online advertisement with an audible, numeric code orscannable code or image. This code may be presented in relation to wineand music advertisements or news items.

The database and match analyzer 110 may provide a preselected list ofwine/song pairings according to various genres of music based on thetype of wine being consumed. The user may provide the software programwith song preferences from the preselected list. The user may indicate apreference of one or several songs. The similarity engine may determineadditional songs with similar characteristics to the selected songs,thereby allowing the requestor to enjoy many minutes or even hours ofmusic matched and paired to the wine being consumed. This feature allowsa user to enjoy a bottle of wine over the course of a meal with pairedmusic, thereby enhancing both the wine drinking and music experiences.

According to some embodiments, the user may use an inverse selectionprocess, if desired. The requestor would provide the software program 10with a list of favorite songs, artists, albums, or other musicalpreferences. The software program 10 may be configured to find thosemusic preferences in the associated database, and locate the wines thathave been previously paired with the music selections. The softwareprogram 10 then may send the suggested wine pairings to the requestor.

As shown in FIG. 11, a restaurant can use the software-program toimprove restaurant dining A database 25 featuring the restaurant's winelist is created, with optional musical descriptors being included foreach bottle 12. This wine list may then be presented to the dinerseither in paper form or in electronic form on a mobile device 4. Whenthe wine list is presented in paper form, a waiter inputs informationregarding the selected wine bottle as part of the restaurant patron'sorder, and this information would be sent to the database 25. The waitermay then present the diner with the wine-music pairings generated, andthe diner may select certain music from the list to be played duringtheir meal. The restaurant may use a table-side music player such a jukebox to play the song(s) while the diners are eating.

When introduced on a mobile device, the wine list may be a dataset inthe software program 10. The mobile device can display the electronicwine list including optional wine-music sensory notes for each wine onthe wine list. The database may comprise predetermined wine-songpairings. The user would make a selection of wine from the list(possibly via a tablet for example). The user's selection is sent to aserver 1 running the software program 10. The software program 10selects one or more songs from the restaurant's playlist. The wine-musicanalyzer 80 may be configured to determine songs with descriptorssimilar to the ones in the restaurant playlist as additional recommendedmusic. In some configurations, the restaurant may offer these songs forthe sale to the diner. Some configurations of a restaurant model of thesoftware program (which would be stored on tangible computer readablestorage media and run by a computer/server having a processor) may limitthe wine menu and music lists to wines and music that the restaurantowns and serves. The restaurant may use sound barriers, electronic noisecanceling technology, headphones or earphones that allow one to hearmusic and also participate in conversations, and/or use strategicallyplaced speakers in headrests or in the backs of seats at each diner'splace at the table. Alternatively, the music can be selected orgenerated by stand-alone speakers or a juke box like devicestrategically place on or near the table, or within listening distanceof the user of the mobile device. Other known techniques of providing orgenerating music while allowing diners to converse are alsocontemplated. According to some embodiments the restaurant may providethe mobile device displaying the wine list, or the diner may provide themobile device displaying the wine list

The mobile device running the software program may display arestaurant's menu 104. Diners may interact with the mobile device toplace their food and drink orders from a displayed menu. Additionally,the mobile device allows diners to make wine selections 106, which arethen transmitted from the mobile device to the database and matchanalyzer 110. Upon locating the wine selection in the electronicdatabase, the song selector 30 selects a matched song list for the wineselection. This list of songs may then be transmitted back to theelectronic device in the form of an interactive menu for the diner toselect from. In other configurations, the song selector 30 willdetermine a song having a high match quality index with the wine, andinstruct a music player to powered by an internet radio application 38to play that song and similar songs 102. In the alternative, the dinermay begin with a music selection, and a wine selector (corresponding tosong selector 30) may select and transmit a matched wine list for thatmusic selection. The patrons at the table may make food, wine and musicselections from the interactive menu, with the selected wines beingbrought to the table for consumption while the matched music plays atthe table. The software program 10 on the mobile device may also includean option whereby the diners can send the wine-music pairings theyordered to themselves through email, text message, or other form ofcommunication for future reference.

The techniques described herein can also be applied to other types ofpairings, including, but not limited to, food and music pairings createdusing a similar database and matching program. For example, sodas, beer,cocktails, whiskeys, and juices may be paired with songs. Additionallycertain types of foods and meals may be paired songs using certainconfigurations of the invention.

The foregoing description of embodiments of the invention has beenpresented for the purposes of illustration and description. It is notintended to be an exhaustive description of all possible aspects of theinvention, and is not intended to limit the invention to the preciseform disclosed. Other modifications and variations can be apparent toone of ordinary skill in the art. It is intended that the scope of theinvention be defined by the following claims and their equivalents.

Case Study

The following case study tracks groups of people were given differenttypes of wine (Veueve Clicquot Champagne, Social Cluster Viognier,Social Cluster Charviogn, A to Z Pinot Noir, and Arrowood CabernetSauvignon) and asked to pair them with one of five different songs(Madness, Lazy Eye, Fame, Here Comes the Sun, Californication). As thetests reveal, in all cases users identified a certain as matching betterwith a particular wine.In test one Veueve Clicquot Champagne 44% of people chose the Madness,see FIG. 12 for the chart and graphs.

Song Count Percent Madness 9 44% Fame 4 22% Lazy Eye 4 22%Californication 1  6% Here Comes the Sun 0  0% 18In test two, Social Cluster Viognier, 50% of people chose Fame, see FIG.13 for the chart and graphs.

Song Count Column1 Fame 9 50% Here Comes the Sun 4 22% Californication 211% Madness 2 11% Lazy Eye 1  6% 18In test three, Social Cluster Charviogn, 35% of people chose Lazy Eye,see FIG. 14 for the chart and graphs.

Song Count Percent Lazy Eye 7 35% Californication 4 20% Here Comes theSun 4 20% Madness 3 15% Fame 2 10% 20In test four, A-Z Pinot, 55% of people chose Californication, see FIG.15 for the chart and graphs.

Song Count Percent Californication 11 55% Madness 4 20% Lazy Eye 4 20%Fame 1  5% Here Comes the Sun 0  0% 20In test five, Arrow Cabernet Sauvignon, 45% of people chose Madness, seeFIG. 16 for the chart and graphs.

Song Count Percent Madness 10 45% Lazy Eye 4 18% Fame 3 14% Here Comesthe Sun 3 14% Californication 2  9% 22

Spreadsheets 1-7

1. Example Wine Descriptors Accessible A wine that is easy to drinkwithout an overwhelming sense of tannin, acidity or extract. Acidic Awine with a noticeable sense of acidity.[2] Aftertaste The taste left onthe palate after wine has been swallowed. “Finish” is a synonym.Aggressive A younger wine with harsh and pronounced flavors. Theopposite of a wine described as “smooth” or “soft.” See robust below.Alcoholic A wine that has an out of balanced presence of too muchalcohol. Aroma The smell of a wine. The term is generally applied toyounger wines, while bouquet is reserved for more aged wines. AstringentAn overly tannic white wine.[3] Axillary Redolent of an unwashed body;caused by an improper ratio of alcohol to tannins. Austere A wine thatis dominated by harsh acidity or tannin and is lacking the fruit neededto balance those components. Autolytic Aroma of “yeasty” or acacia-likefloweriness commonly associated with wines that have been aged sur lie.Baked A wine with a high alcohol content that gives the perception ofstewed or baked fruit flavors. May indicate a wine from grapes that wereexposed to the heat of the sun after harvesting. Balanced A wine thatincorporates all its main components-tannins, acid, sweetness, andalcohol-in a manner where no one single component stands out.[4]Barnyard Certain off flavors of wine, often caused by the bacteriabrettanomyces; generally more negative than farmyard Big A wine withintense flavor, or high in alcohol.[5] Biscuity A wine descriptor oftenassociated with Pinot noir dominated-Champagne. It is sense of yeasty orbread dough aroma and flavors. Bite A firm and distinctive perception oftannins or acidity. This can be a positive or negative attributedepending on whether the overall perception of the wine is balanced.Bitter An unpleasant perception of tannins. Blowzy An exaggerated fruityaroma. Commonly associated with lower quality fruity wines. BodaciousDescriptor used liberally by “gonzo” wine critic Ricky Schraub in hispioneering column in the Berkeley Barb during the 1970s to describe Napaand Sonoma wines he really liked. A term of overall critical assessment,not aroma. Body The sense of alcohol in the wine and the sense offeeling in the mouth.[3] Bouquet The layers of smells and aromasperceived in a wine.[3] Bright When describing the visual appearance ofthe wine, it refers to high clarity, very low levels of suspendedsolids. When describing fruit flavors, it refers to noticeable acidityand vivid intensity. Buttery A wine that has gone through malolacticfermentation and has a rich, creamy mouthfeel with flavors reminiscentof butter. Cassis The French term for the flavors associated with blackcurrant. In wine tasting, the use of cassis over black currant typicallydenotes a more concentrated, richer flavor. Cat Pee An aroma oftenassociated with Sauvignon Blanc. Frequently present in Sauvignon Blancfrom New Zealand. [6] Cedarwood The woodsy aroma of a wine that has beentreated with oak. Charming A wine with a range of pleasing propertiesbut nothing that stands out in an obvious fashion. Cheesy An aromaelement characteristic of aged Champagne that develops after an extendedperiod of aging. It is associated with the aroma of aged, nutty cheesessuch as gouda and is caused by a small amount of butyric acid that iscreated during fermentation and later develops into an ester known asethyl butyrate. Chewy The sense of tannins that is not overwhelming. Itis not necessarily a negative attribute for wine.[3] Chocolaty Theflavors and mouthfeel associated with chocolate, typically among richred wines such as Cabernet Sauvignon and Pinot noir. Cigar-box Thetobacco aromas derived from oak influence. Citrous A wine with thearomas and flavor from the citrus family of fruits. Classic A wine ofexceptional quality that displays the typicity of its varietals,displays layers of complexity, and is very well balanced. Clean A winethat is not demonstrating any obvious faults or unwanted aromas andflavors. Clear A wine with no visible particulate matter. Clement A winethat is smooth to drink and easy to swallow. Closed A wine that is notvery aromatic.[3] Cloves An aroma associated with oak treatment thatgives the perception of cloves. It is caused by the creation of eugenolby the toasting of the oak barrels. Cloying A wine with a sticky orsickly sweet character that is not balanced with acidity. Coarse A winewith a rough texture or mouthfeel. Usually applies the perception oftannins. Coconut Aroma perception of coconut derived from treatment inAmerican oak. Compact Opposite of “open knit”. A wine with a denseperception fruit that is balanced by the weight of tannins and acidity.Complete Similar to the description of a “balanced wine” but moreencompassing a wine that all the main components-acidity, alcohol, fruitand tannins-in long along with a pleasing mouthfeel and long finish.Complex A wine that gives a perception of being multi-layered in termsof flavors and aromas.[7] Concentrated Intense flavors.[3] Concoction Awine that seems to have many different components that are throwntogether haphazardly, rather than integrating into one cohesive profile.Connected A sense of the wine's ability to relay its place of origin orterroir[8] Contrapunctual Marked by a rich harmony of acidic and sweetnotes working in tandem. Cooked Fruit flavors of a wine that seem likethey have been cooked, baked or stewed. It may also indicate that grapeconcentrate was adding to the must during fermentation. See bake above.Corked A wine that has cork taint Creamy A warm, creamy mouthfeel. Insparkling wines, the sense of creaminess arises from a combination ofthe finesse of the mousse and the results of malolactic fermentation.The perception of creaminess is generally picked up at the back of thethroat and through the finish of the wine. Crisco-y Having a buttery,smooth taste and mouthfeel, but with a very slightly bitter aftertaste.Crisp A pleasing sense of acidity in the wine.[5] Crust Sediment,generally potassium bitartrate, that adheres to the inside of a winebottle Definition A wine that not only is well balanced but also gives aclear expression of its grape variety or place of origin. Delicate Awine with a range of subtle notes but nothing that stands out in anobvious fashion. See charming above. Depth A wine with several layers offlavor. An aspect of complexity. Dirty A wine with off flavors andaromas that most likely resulted from poor hygiene during thefermentation or bottling process Dried up A wine that has lost some ofits freshness or fruitiness due to extended aging. Dry A wine that islacking the perception of sweetness.[2] Earthy This can mean a wine witharomas and flavor reminiscent of earth, such as forest floor ormushrooms. It can also refer to the drying impression felt on the palatecaused by high levels of geosmin that occur naturally in grapes. Easy Awine that is simple and straightforward without much complexity butstill enjoyable to drink. See approachable above. Edgy A wine with anoticeably level of acidity that heightens the flavors on the palate.Maybe synonymous with “nervy” Elegant A wine that possess finesse withsubtle flavors that are in balance. Expansive A wine that is considered“big” but still accessible. Expressive A wine with clearly projectedaromas and flavors.[9] Extracted A wine with concentrated flavors, oftenfrom extended skin contact, trading a rougher youth for enhancedageability. Fallen over A wine that, at a relatively young age, hasalready gone past its peak (or optimal) drinking period and is rapidlydeclining in quality is said to have “fallen over”. Farmyard The earthyand vegetal undertones that some Chardonnay and Pinot noir develop aftermaturing in the bottle. Fat A wine that is full in body and has a senseof viscosity.[5] A wine with too much fat that is not balanced byacidity is said to be “flabby” or “blowzy” Feminine Describes a winethat emphasizes delicate flavors, silky textures and subtle aromasrather than strength, weight and intensity of fruit. Finesse A wine ofhigh quality that is well balanced. Finish The sense and perception ofthe wine after swallowing.[5]{acute over ( )} Firm A stronger sense oftannins.[3] Flabby A lacking sense of acidity.[5] Flat In relation tosparkling wines, flat refers to a wine that has lost its effervescence.In all other wines the term is used interchangeably with flabby todenote a wine that is lacking acidity, particularly on the finish.Fleshy A wine with a noticeable perception of fruit and extract. FoxyThe musty odor and flavor of wines made from Vitis labrusca grapesnative to North America, usually something undesirable.[10] Fresh Apositive perception of acidity.[3] Fruit The perception of the grapecharacteristics and sense of body that is unique to the varietal.[3]Full Wine with heavy weight or body, due to its alcohol content. It canalso refer to a wine that is full in flavor and extract Grapey A winewith the aromas and flavors reminiscent of grape flavoring-such as thoseassociated with grape jelly. The Muscat family of grapes often producewines that are described as “grapey”. Grassy An herbaceous or vegetalelement of a wine-ranging from freshly mown lawn grass to lemon grassflavors. Green Usually negative, this can apply to a white wine withvegetal notes, or a red wine with bell pepper or herbal notes. Typicallyused to describe a wine made from unripe fruit.[5] Gutsy A wine withnoticeable body, extract and fruit. Hard Overly tannic wine.[3] HarshSimilar to “coarse” but usually used in a more derogatory fashion todenote a wine that has unbalanced tannins and acidity. Heavy A wine thatis very alcoholic with too much sense of body.[5] Herbaceous The herbal,vegetal aromas and flavors that maybe derived from varietalcharacteristics or decisions made in the winemaking process-such asharvesting under-ripened grapes or using aggressive extractiontechniques for a red wine fermented in stainless steel. Hollow A winelacking the sense of fruit.[3] Hot Overly alcoholic wine.[5] Inky Awine's dark coloring and opacity. Jammy A wine that is rich in fruit butmaybe lacking in tannins. Lean The sense of acidity in the wine thatlacks a perception of fruit.[3] Leathery A red wine high in tannins,with a thick and soft taste.[11] Legs The tracks of liquid that cling tothe sides of a glass after the contents have been swirled. Often said tobe related to the alcohol or glycerol content of a wine. Also calledtears. Lemony The tangy acidity of a wine with fruit flavors reminiscentof lemons. Lightstruck A wine that has had long exposure to ultravioletlight causing “wet cardboard” type aroma and flavor. Linalool Thecharacteristic flowery-peach aroma associated with Muscat and Rieslingwines. It derived from the chemical compound linalool. Liquorice Theconcentrated flavor from rich sweet wines such as those of MonbazillacAOC which are produced by botrytized grapes. Liveliness A wine withslight carbonation and fresh, bright acidity. Luscious Similar to“voluptuous” but more commonly associated with sweet wines that have arich, concentrated mouthfeel. Marsupial Smooth but ultimately blandmouthfeel found among some mass-produced pouch wines due to high-heatprocessing. Mature A wine that has aged to its peak point of quality.[3]Mean A wine without sufficient fruit to balance the tannins and/oracidity of the wine, making it unbalanced and unpleasant to drink. MeatyA wine with a rich, full body (and often pronounce tannins and extract)that gives the drinker the impression of being able to “chew” it. MellowA wine with a soft texture that is nearing the peak of its maturity.Midpalate The feel and taste of a wine when held in the mouth.Minerality A sense of mineral-ness in the wine, flavors of slate,schist, silex, etc. Musky Can be used in both a positive and negativeconnotation relating to the earthy musk aroma in the wine. Typicallypositive in relation to wines from the Muscat grape family. Nervy A winewith a noticeable amount of acidity but is still balanced with the restof the wine's components Nose The aroma, smell or bouquet of a wine.Oaky A wine with a noticeable perception of the effects of oak. This caninclude the sense of vanilla, sweet spices like nutmeg, a creamy bodyand a smoky or toasted flavor.[2] Oily A generally full bodied wine witha viscous mouthfeel. If the wine is lacking acidity, this term may beused in conjunction with flabby. Old A wine which has been aged toolong. Often, the fruit vanishes, leaving behind overly thin, earthy andoxidized wine. Opulent A rich tasting wine with a pleasing texturemouthfeel that is well balanced. Oxidized A wine that has experiencedtoo much exposure to oxidation, considered faulty, and may exhibitsherry-like odors. Oxidative A wine that has experienced constrainedexposure to oxidation over the course of its aging process. The aromasand flavors that develop as a wine oxidatively matures can range fromnuttiness, biscuity and butteriness to more spicy notes. Palate The feeland taste of a wine in the mouth. Peak The point where a wine is at itsmost ideal drinking conditions for an individual taster. This is a verysubjective determination as for some tasters a wine will be at its peakwhen the fruit is still fresh and young while for some tasters the peakwill arrive when a wine has matured in flavor. Peppery A wine with thearomas and flavors reminiscent of the fruit from the Piper family ofplants such as black peppercorn associated with Syrah and Grenache basedwine or the aroma of crushed white pepper associated with GrunerVeltliner. Perfume A generally positively used to describe an aspect ofa wine's aroma or bouquet. Petrolly A wine containing a highconcentration of trimethyldihydronaphthalene, whose scent is evocativeof the odour of petrol, kerosene or paraffin. A petrolly character isconsidered a highly desirable characteristic in mature Rieslings.[12]Plummy A wine with the juicy, fresh fruit flavors of plum Polished Awine that is very smooth to drink, with no roughness in texture andmouthfeel. It is also well balanced. Powerful A wine with a high levelof alcohol that is not excessively alcoholic.[3] Prickly A wine withsome slight residual carbonic gas, though not necessarily to the pointof the wine being considered a sparkling wine. Some very young whitewines (such as Vinho Verde) and dry rosé may be described as “prickly”Racy A wine with noticeable acidity that is well balanced with the othercomponents of the wine. Radishy A slightly bitter, slightly spicy taste,reminiscent of a raw radish. Reticent A wine that is not exhibiting mucharoma or bouquet characteristics perhaps due to its youth. It can bedescribed as the sense that a wine is “holding back”. Rich A sense ofsweetness in the wine that is not excessively sweet.[3] Robitussiny Aharsh, chemical-like aroma and taste caused by inadequate cleaning ofsteel vats between harvesting and fermentation. Rare in European andAmerican wines, more common in those from the Southern Hemisphere.Robust An older, mature wine with harsh and pronounced flavors. Seeaggressive above. Round A wine that has a good sense of body that is notoverly tannic.[3] Ruminant A herbaceous or vegetal element moderated byacidity of a bovine or caprine rennet; upsetting to some critics,beloved by others. Sassy A wine with bold, brash and audacious flavors.Schwaggy A sloppily prepared vintage whose crush contained too manyseeds and stems, resulting in off flavor notes; not uncommon among newamateur winemakers, but almost never encountered in professionallyvinted bottles. Sharp The acidity of a wine though it can refer to thedegree of bitterness derived from a wine's tannin. Sherrylike Anon-Sherry wine that exhibits oxidized aromas that may have been causedby excessive amounts of acetaldehyde. Short A wine with well developedaromas and mouthfeel but has a finish that is little to non-existent dueto the fruit quickly disappearing after swallowing. Smokey A wineexhibiting the aromas and flavors of the various types of smoke, such astobacco smoke, roasting fire smoke and a toasty smoke derived from oakinfluences. Smooth A wine with a pleasing texture. Typically refers to awine with soft tannins.[5] Soft A wine that is not overly tannic.[3]Sour A wine with unbalanced, puckery acidity. Often applies tomistreated wines with excessive acetic acid, giving a vinegar-like bite.Soy Sauce A wine exhibiting the aroma of old Soy Sauce. Aged Bordeauxwines often exhibit such aroma. Spicy A wine with aromas and flavorsreminiscent of various spices such as black pepper and cinnamon. Whilethis can be a characteristic of the grape varietal, many spicy notes areimparted from oak influences. Stalky A woody, green herbaceous note in awine. Structure The solid components of a wine-acidity, sugar, densityof fruit flavors and phenolic compounds such as tannins in relation tothe overall balance and body of the wine. Supple A wine that is notoverly tannic.[3] Sweet A wine with a noticeable sense of sugarlevels.[2] Tannic A wine with aggressive tannins.[2] Tar A wine witharomas and flavors reminiscent of Tar. Barolo wines often exhibit suchcharacteristic. Tart A wine with high levels of acidity.[3] Texture Themouthfeel of wine on the palate. Thin A wine that is lacking body orfruit Tight A wine with a significant presence of tannins that isrestraining the other qualities of the wine, such as fruit and extract,from being more noticeable. A “tight wine” is expected to age well asthe tannins soften to reveal these other qualities. Toasty A sense ofthe charred or smoky taste from an oaked wine.[2] Transparency Theability of a wine to clearly portray all unique aspects of itsflavor-fruit, floral, and mineral notes. The opposite would be a winewhere flavors are diffused and thoroughly integrated.[13] Truculent Usedto describe a wine that is difficult to swallow. Typicity How much awine expresses the typical characteristics of the varietal. UndertoneThe more subtle nuances, aromas and flavors of wine. Unoaked Also knownas unwooded, refers to wines that have been matured without contact withwood/oak such as in aging barrels. Upfront A wine with very perceivablecharacteristics and quality that do not require much thought or effortto discover. Vanilla An oak induced characteristic aroma reminiscent ofvanilla. Vegetal A wine with aromas and flavor reminiscent of vegetationas oppose to fruit or floral notes. Vivid A wine with very expressiveripe, fruit flavors. Vituperative Slightly bitter, in a tannic,mouth-puckering way. Voluptuous A wine with a full body and richtexture. Warm A wine with noticeable but balanced alcohol as opposed toa wine with excessive alcohol that maybe described as “hot”. It can alsorefer to a creamy texture derived from oak treatment. Watery A wine thatis excessively “thin” in body and fruit. Yeasty Often uses synonymouslywith “biscuity” and can describe a wine with aromas and flavorreminiscent of bread dough or biscuits. Young Wine that is not maturedand usually bottled and sold within a year of its vintage. Zesty A winewith noticeable acidity and usually citrus notes. Zippy A wine withnoticeable acidity that is balanced with enough fruit structure so as tonot taste overly acidic.

2. Example Music Descriptors Elements of Music are: Melody is asuccession of notes heard as some sort of unit. It is a single line oftones that moves up, down, or stays the same using steps, skips andrepeated tones. Harmony is the relationship between two or moresimultaneous pitches or pitch simultaneities, chord progression affectsthe key. Rhythm is the variation of the accentuation of sounds overtime. Tone color or Timbre is the quality of a sound, determined by thefundamental and its spectra: overtones or harmonics and envelope, andvaries between voices and types and kinds of musical instruments, whichare tools used to produce sound. It includes: tone color andarticulation. Form is the structure of a particular piece, how its partsare put together to make the whole. Tempo is the speed of communicatingan emotion in a particular piece, how fast or slow it's played. Dynamicsis the volume of all parts as a whole and every layer in the structure.4 Sound Apsects Pitch is the perception of the frequency of the soundexperienced, and is perceived as how “low” or “high” a sound is, and maybe further described as definite pitch or indefinite pitch. It includes:melody, harmony, tonality, tessitura, and tuning or temperament. Tonecolor See above Intensity or dynamics, is how loud or quiet a sound isand includes how stressed a sound is or articulation. Duration is thetemporal aspect of music; time. It includes: pulse, beat, rhythm,rhythmic density, meter, tempo Sound Aspects may be combined to createsecondary aspects Structure includes motive, subphrase, phrase, phrasegroup, period, section, exposition, repetition, variation, development,and other formal units, textural continuity. Texture is the interactionof temporal and pitch elements. It includes: homophony, polyphony,heterophony, and simultaneity. Style is defined by how the aboveelements are used. It is what distinguishes an individual composer orgroup, period, genre, region, or manner of performance. Aesthetics ishow the music affects you emotionally. For example: an upbeat tune maymake you joyful, while a slow violin song may make you feel lonely,cold, and depressed.

3. Matching Algorithm Example Wine Descriptors Music DescriptorsAccessible Melody Acidic Harmony Aftertaste Rhythm Aggressive Tone colorAlcoholic Form Aroma Tempo Astringent Dynamics Axillary Pitch AustereTone color Autolytic Intensity Baked Duration Balanced StructureBarnyard Texture Big Style Biscuity Match Analyzer Aesthetics BiteBitter Blowzy Bodacious Body Bouquet Bright Buttery Cassis . . . YoungZesty Zippy

4. Selected Wine Descriptors Descriptor Attribute Value Definition TasteDescriptors Depth Deep/Light 1-10 Higher depth refers to a wine thatdemands more attention, it fills the mouth with a developing flavor,there are subtle layers of flavor that go “deep.” Tone Muted-Sharp 1-10One's ability to recognize different notes or individual flavor in awine Sweetness Dry/Sweet 1-10 How much sugary or sweet taste can onedetect Size Small-Big 1-10 How much presence it takes up one's mouthAcidity Low-High 1-10 Related to pH of wine, basically how much acid canone taste Tannic Silky-Rough 1-10 How much Tannins can one taste. Anaturally Low-High 1-10 occurring substance in grapeskins, seeds andstems. Is primarily responsible for the basic “bitter” component inwines. Acts as a natural preservative, helping the development and, inthe right proportion, balance of the wine. It is considered a fault whenpresent in excess. Alcohol Low-High 1-10 How much alcohol can one tasteFlavor Character Drop down list Type of fruit, What is the flavor natureof the line. Drop Herbal, Earthy, down list is exemplary characters.Floral, Oaky, Smokey, Spice, meat flavors (e.g. bacon), toasty, etc.Flavor Intensity Low-High 1-10 How strong is the taste of the wineStructure Descriptors Body thin/fat 1-10 Weight of the wine on thetongue. The effect on the taster's palate usually experienced from acombination of alcohol, glycerin and sugar content. Length Short-Long1-10 How long the total flavor lasts in the back of the throat afterswallowing. Counted in time- seconds. Ten seconds is good, fifteen isgreat, twenty is superb. Almost a synonym for “finish”, as in “this is awine with an long, extraordinary finish” Balance Unbalanced (acidic,1-10 Denotes harmonious balance of wine cloying, flat, or harsh) -elements - (ie: no individual part is dominant). Balanced Acid balancesthe sweetness; fruit balances against oak and tannin content; alcohol isbalanced against acidity and flavor. Texture Drop down list Creamy, Themouthfeel or sensation of wine on the Smooth, palate. Drop down list isexemplary textures Opulent, Rich, Lean, Velvety, Supple, Buttery,Viscous, Fat, Oily, Waxy, Juicy, Silky, Voluptuous and Succulent.Composition Oak Low-High 1-10 How much oak flavor is the wine? FruitsDrop down list Apples, Berries, Which fruits are in the wine? Melon,Plums, Blackberry, Blueberry, Strawberry, raspberry, Cherry, DarkCherry, Pineapple, Apricot, kiwi, starfruit, Grapefruit, Pear, Currents,Lemon Vegetables Drop down list Green Bell Which vegetables are in thewine? Pepper, Grass, hay, Asparagus, Dill Floral Drop down listLavender, Lilac, Which herbal notes are in the wines Rose petal, Mint,Eucalyptus, Licorice Spices Drop down list Cinnamon, Which spices are inthe wine? Cloves, Pepper, Nutmeg Vanilla, Black pepper, White Pepper,Chocolate, Tar Minerality 1-10 How much minerality is detected?

5. Selected Music Descriptors Music Descriptor Composition AttributeValue Description Tonality Major Scale 1-10 Refers to the particularsystem of relationships between notes, chords, and keys (sets of notesand chords). The sum of relations, melodic and harmonic, existingbetween the tones of a scale or musical system. In general, musicalcompositions have higher register parts and lower register parts withdifferent instruments playing higher parts and lower parts at the sametime. Tonality is essentially an average of all of these higher pitchesand lower pitches over the length of the composition or part thereof.Tonality Minor Scale 1-10 Key Major C Major C-sharp Major D-flat Major DMajor E-flat Major E Major F Major F-sharp Major G-flat Major G MajorA-flat Major A Major B-flat Major B Major C-flat Major Key Minor B-flatminor B minor C minor D-flat (C- sharp) minor D minor D-sharp minorE-flat minor E minor F minor F-sharp (G-flat) minor G minor G-sharpminor A-flat minor Modulation Dropdown list Common most commonly the actor process of Chord, changing from one key (tonic, or tonal Common tonecenter) to another modulation, Chromatic Modulation, Phrase Modulation,Sequential Modulation, Chain Modulation, Parallel Modulation EnharmonicModulation Complexity Less-More 1-10 How complex is the musicalcomposition with regards to how many musical instruments are beingplayed simultaneously, how many vocal lines are there simultaneously,how many melodies or countermelodies are there simultaneously, whatlevel of harmony is being heard. Musical Interest Resolution(Dissonance- 1-10 Resolution is the move of a note or chord Consonance)from dissonance (an unstable sound) to a Suspense 1-10 consonance (amore final or stable sounding one) Suspense is? Masculine/FeminineLess-More 1-10 Gender of a song relates to the mental impression of acomposition's gender when a person hears it. Dynamics plays an influenceon the gender of a song. Higher pitches would be more feminine whilelower pitches would be more masculine. Some instruments have a moremasculine or feminine sound. For example, a harp would be more feminine,while a trombone would be more masculine. Brightness/darknessBright-Dark 1-10 A subjective interpretation of a visual correlation ofmusic based on pitch height, pitch distance between subsequent notes,and pitch contour Color Dropdown list Color Palette A subjectiveassociation of notes with a particular color Rhythm Tempo, 1-10 Rhythmis the variation of the Rubato 1-10 accentuation of sounds over time.Beat is the unit division of musical time Tempo is the pace of thefundamental beat Rubato varations of the tempo within a musical passageAccent Dynamic 1-10 Accent is the emphasis placed on a note. Tonic 1-101 means less emphasis - 10 is the most Agogic 1-10 emphasis Dynamicaccents are notes played louder, Tonic accents are notes played at ahigher pitch, and agogic are notes played longer Tempo Slow-Fast 1-10 isthe speed of communicating an emotion in a particular piece, how fast orslow it's played. Meter Dropdown list Duple, the number of syllables ineach line and Triple, the arrangement of those syllables as longCompound or short, accented or unaccented Dynamics Dropdown list 1-10for each dynamics normally refers to the volume of indicating a sound ornote, but can also refer to prevalence of every aspect of the executionof a given each type of piece, either stylistic (staccato, legatodynamic etc.) or functional (velocity) measure al niente: to nothing;fade to silence. calando: decreasing; becoming smaller calmando:becoming calmer crescendo: becoming louder dal niente: from nothing; outof silence decrescendo or diminuendo: becoming softer fortepiano: loudand then immediately soft fortissimo piano: very loud and thenimmediately soft in rilievo: indicates that a particular instrument orpart is to play louder than the others so as to stand out over theensemble. perdendo or perdendosi: losing volume, fading into nothing,dying away mezzoforte piano: moderately strong and then immediately softmorendo: dying away (may also indicate a tempo change) marcato:stressed, pronounced pianoforte: soft and then immediately strongsforzando piano: with marked emphasis, then immediately soft sotto voce:in an undertone (whispered or unvoiced)[11] smorzando: becoming muffledor toned down Bass/Treble Bass/Treble 1-10 Does the piece have a moreprominent bass or treble sound to it on average?

6. Matching Algorithm Selected Wine Descriptors Music Depth CompositionTone Major Scale Sweetness Minor Scale Size Tonality Acidity ModulationTannic Complexity Alcohol Musical Interest Flavor Character MatchAnalyzer Masculine/Feminine Flavor Intensity Brightness/darkness BodyColor Length Rhythm Balance Accent Texture Tempo Oaky Meter FruitsDynamics Vegetables Floral Spices

7. Matching Algorithm Values Match Wine quality Descriptors Values MusicValues Index Depth 4 Major Scale F Major 73% Tone 3 Minor Scale G MinorSweetness 6 Tonality 8 Size 7 Modulation Sequential Modulation Acidity 8Complexity 6 Tannic 2 Musical 5, 7 Interest Alcohol 2 Masculine/ 3Feminine Flavor Earthy Match Brightness/ 8 Character Analyzer darknessFlavor 7 Color Yellow Intensity Body 5 Rhythm 3, 9 Length 6 Accent 6, 8,11 Balance 8 Tempo 6 Texture Creamy Meter Duple Oaky 4 Dynamics 5Calando, 3 piano forte Fruits Blue- berry Vegetables N/A Floral N/ASpices Mint

The claimed subjected matter is:
 1. A method for improving wineconsumption experience comprising: providing a data server comprising adatabase; the database comprising a plurality of wine-song pairs; thedata server comprising tangible computer readable storage media forstoring the database, and a processor for receiving, generating, andreturning queries on data in the database; accessing a user interface toselect a wine; the user interface supplied by a mobile device comprisinga processor configured to execute a software program stored on tangiblecomputer readable media; accessing the database to determine a wine-songpair for that wine; the wine-song pair comprising a matched song and theselected wine; and delivering information on the wine-song pair to themobile device.
 2. The method of claim 1, wherein each wine-song pair hasa relatively high match quality index as compared to a random pairing ofa wine and song.
 3. The method of claim 1, wherein each wine-song pairhas a measured high match quality index as compared to a random pairingof a wine and song.
 4. The method of claim 1, comprising providing aserver; the server comprising a software program stored on tangiblecomputer readable media and a processor configured to execute thatsoftware program; the software program comprising instructions togenerate a match analyzer configured to analyze wine and songdescriptors and form wine-song pairs.
 5. The method of claim 1,comprising providing a server; the server comprising a software programstored on tangible computer readable media and a processor configured toexecute that software program; the software program comprisinginstructions to generate a question wizard; the question wizardconfigured to send questions about the wine to the mobile device.
 6. Themethod of claim 1, wherein the software program in the mobile devicecomprises instructions to execute an app caller; said app callerconfigured to receive the matched song, call an internet radioapplication, and instruct the internet radio application to play songssimilar to the matched song.
 7. The method of claim 1, comprising aserver comprising tangible computer readable storage media and aprocessor; the storage media comprising a software program comprisinginstructions to execute an app caller; said app caller configured toreceive the matched song, call an internet radio application, andinstruct the internet radio application to play songs similar to thematch song through a sound system within listening distance of a user ofthe mobile device.
 8. The method of claim 1, wherein the softwareprogram in the mobile device comprises instructions to: instruct acamera attached to the mobile device to take a picture of a labelassociated with the wine; determine an alphanumeric representation ofthe wine; and transfer the alphanumeric representation to a serverconfigured to select a wine-song pair based on the wine.
 9. The methodof claim 1, wherein the software program in the mobile device comprisesinstructions to: determine a library of songs on the mobile device, andselect a song from the library that has a measured high match qualityindex with the selected wine.
 10. The method of claim 1, wherein thesoftware program stored in the storage media of the mobile devicecomprises instructions to: determine a library of songs on the mobiledevice, and present one or more songs not in the library for purchase.11. A method for improving wine consumption experience comprising:providing a data server comprising a database; the data servercomprising tangible computer readable storage media for storing thedatabase, and a processor for receiving, generating, and returningqueries on data in the database; the database comprising: a song profilecomprising a song ID, descriptor, attribute, and value; and a wineprofile comprising a wine ID, descriptor, attribute, and value;accessing a user interface to select a wine; the user interface suppliedby a mobile device comprising a processor configured to execute asoftware program stored on tangible computer readable media; accessingthe database to determine vales for descriptors of that wine; analyzingsong profiles in the database; determining a song having a measured highmatch quality index for that wine; delivering information on the matchedsong to the mobile device.
 12. The method of claim 11, wherein thesoftware program in the mobile device comprises instructions to:determine a library of songs on the mobile device, instruct the dataserver to filter the database of song profiles to include only songs inthe memory or storage media of the mobile device; and play a song basedon the selected wine.
 13. The method of claim 12, wherein the softwareprogram in the mobile device comprises a similarity engine configured todetermine songs similar to the song based on the selected wine.
 14. Themethod of claim 13, wherein the software program in the mobile devicecomprises a song seller module configured to offer the similar songs forpurchase through the software program of the mobile device.
 15. Themethod of claim 11, wherein the software program comprises instructionsto: direct an internet radio application to play songs similar to thematched song.
 16. A system for creating wine-music pairings to createenhanced enjoyment, the system comprising: a data server comprising adatabase comprising wine and music profiles, wherein each profilecomprises descriptors to characterize a particular song or wine; thedata server comprising tangible computer readable storage media forstoring the database, and a processor; a mobile device comprising atangible computer readable storage media and processor configured toexecute the software program stored on the computer readable media, thesoftware program comprising a user interface to select a wine; a servercomprising a tangible computer readable storage media and processorconfigured to execute the software program stored on the computerreadable media, the software program configured: to access the database,analyze the stored descriptors for the selected wine, analyzedescriptors for wine profiles in the database, and generate a list ofwine-music pairings.
 17. The system of claim 16 wherein the softwareprogram comprises: a wine analyzer configured to scour information fromwine review websites; a wine profiler configured to store the scouredinformation into an associated wine profile; and a wine descriptorconverted configured to convert wine descriptors into music winedescriptors.
 18. The system of claim 16, comprising a commander moduleconfigured to direct a song profiler to generate and populate the songprofiles using data from song review websites.
 19. The system of claim16, comprising a commander module configured to direct a song profilerto generate and populate the song profiles by directing a questionwizard to solicit information from a user of the software program storedon the mobile device.
 20. The system of claim 16, comprising a commandermodule configured to direct a wine profiler to: generate and populatewine profiles by directing a question wizard to solicit information froma user of the software program stored on the mobile device; and storethe information in the database.